Tuesday, December 05, 2006

Homemade Salsa Picante

3 Jalapeno peppers
3 Tomatillos
1 bn Green onions; cut into 1"
2 md Tomatoes; cored and cut into
1 md Avocado; peeled and cut into
-1" pieces
15 Cilantro sprigs, fresh
4 Limes, juice of; aprx 1/2 c.
1/2 c Oil, olive
1 ts Garlic powder
1 ts Cumin, ground
1 ts Salt
pn Sugar
Place peppers on a baking sheet; broil 3 to 4 inches from heat, turning often with tongs, until blistered on all sides. Immediately place peppers in a plastic bag; fasten securely, and let steam 10 to 15 minutes. Remove peel of each pepper.


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